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White Chocolate Cake
2014-08-26
Recipe Info
- Yield : 1
- Prep Time : 1:30 h
- Cook Time : 35m
- Ready In : 2:10 h
Irresistible White Chocolate Cake.
Ingredients
- 310 grams plain flour
- 1/2 teaspoon(s) baking powder
- 175 grams Lindt Swiss Classic White Chocolate, chopped
- 125 ml hot water
- 225 grams butter, softened
- 300 grams caster sugar
- 3 eggs
- 250 mL buttermilk
- 1 1/2 teaspoon(s) teaspoons vanilla essence
- 175 grams Lindt Swiss Classic White Chocolate, chopped for the icing
- 200 grams caster sugar
- 1 tablespoon(s) vanilla essence
Method
Step 1
Preheat oven to 180°C. Sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.
Step 2
In small saucepan, melt 175g Lindt White Chocolate and allow to cool to room temperature.
Step 3
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted Lindt White Chocolate and vanilla.
Step 4
Pour batter into two 23cm round cake tins. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into the centre of the cake comes out clean.
Step 5
For the Icing: In a medium bowl, combine Lindt White Chocolate, flour and milk. Cook over medium heat, stirring constantly, until thick. Cool completely. In large bowl, cream butter, sugar and vanilla; beat until light and fluffy.
Step 6
Gradually add white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
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